Pickled Pork Riblets

Discussion in 'Pork' started by dukeburger, Feb 6, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    I've made pork riblets several times before, they're hard to find at the grocery store so I always be sure to grab a couple packs when I do see them.

    Yesterday, I picked up a couple packs, put them in the fridge when I got home and hadn't noticed until this morning that I bought pickled pork riblets.


    I have never seen or tried these before, looks like an eastern product. Sometimes life throws you a curveball.

    Normally for riblets, I dust with Jeff's rub, smoke 2-1-1 (one of the only meats I foil), and sauce the last half hour or so.

    Anyone else dealt with pickled riblets??
     
    Last edited: Feb 6, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep...They are just Brined with Cure #1 and an additive to speed the cure and enhance the color. Smoke them as you normally do. The result will be Hammy Flavored Riblets. Different from what you are used to but still great eating...JJ
     
    dukeburger likes this.
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Hammy riblets, that's what I figured, Thanks JJ!
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When you do this, please let us know how it turns out!  I'm thinking it'll be like Pop's bacon on a stick!
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Will do, CB! Wouldn't leave you guys in the dark about this one..[​IMG]
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Have you smelled them yet? The reason I ask is pickled rib tips are popular in red beans and rice. It is more of a vinegar flavor though. I have an old cook book and this is the recipe to make the rib tips for red beans and rice:

    2 lbs. Very Fresh Pork rib tips
    1 Qt. White Vinegar
    1/2 Cup Mustard Seed
    6 Each Whole Cloves
    6 Each Whole Allspice
    1/2 tsp Crushed Red Pepper
    3 Fresh Bay Leaves
    6 Whole Garlic Cloves
    1/2 of a Medium Onion, Coarsely Chopped
    1 Tbsp Kosher Salt
    1 Tbsp Black Peppercorns
    1 pinch Pink Meat Cure

    Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.

    Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.

    Cover and place in the refrigerator for 4 days before using.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice recipe Case but no Vinegar in Dukes ribs. A close up of the label says, Pork Rib Tips, Water, Salt, Sodium Nitrite and Sodium Erythorbate. Basically Pops Brine without sugar and the Erythorbate cure excelerator added...JJ
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never seen them before down here.

    Looking forward to the finish.

    Al
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks for the recipe Case, as ChefJJ said, these are just cured, no vinegar added. Will keep in mind when I pick up some uncured ones though!
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Riblets are in. It is VERY windy out there, so the welding blanket will be on the WSM today...

    Smoking with hickory.

    Rinsed and dried riblets, peeled off the little bit of membrane each had on the ribs


    Yellow mustard and Jeff's Rub


     
    Last edited: Feb 6, 2016
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    :drool
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Just a dumb country boy here, but my first thought was like pickled pigs feet......OMG cold beer and a football game here I'd come!

    What I have had were used the same as salt pork as a seasoning meat. Beans, greens, veggies, etc....Can't wait to hear a verdict on smoking.
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Wind gusts up to 110km/h here...regardless, WSM holding steady at 239*F with all three dampers shut.

    The ash tray in my kettle seems to have emptied itself all over the deck [​IMG]
     
    Last edited: Feb 6, 2016
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Foiled up with some pineapple juice!

    Did I say 2-1-1? I meant 2-2-1..[​IMG]

     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds good. Should be nearly fall apart tender...JJ
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Final verdict - Bacon on a stick!

    Turned out great, a bit on the salty side and could've used a bit of a soaking beforehand.

    Did 2-2-1 method and they still had some pull back and could have been a bit more tender, but I was able to clean the bones easily.

    I'll be looking for these again. May even consider dry curing some baby backs or spares after this.




     
    c farmer and dirtsailor2003 like this.
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Great job. They look great.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A  little extra info...In the meat industry, both US and other countries, curing in a Brine with Salt and Nitrite is refered to as curing in a Pickle. So, it is not unusual for the meat packer that packaged your tips to call them Pickled Pork Riblets. In the US the term Pickle is most frequently understood to be cold preservation with Vinegar which is quick. But, pickling is also a form of fermentation using Salt to extract moisture or a Salt Brine that inhibits dangerous bacteria and allows Lactobacillus to ferment the sugars in vegetables like Cucumbers, Cabbage, etc to create Lactic Acid and lower the Ph where, over time, the Pickled veg can be stored at cool temps, 50-70°F...JJ
     
    Last edited: Feb 6, 2016
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thank you Adam. Was a messy, but tasty meal!
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks for the info JJ.

    I was beginning to question why it was "Pickled" on the packaging instead of "Cured"... Always just used to pickled being associated with vinegar.

    Learn something new every day.
     

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